Dilled Potatoes With Feta Recipes

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DILLED POTATO SALAD WITH FETA



Dilled Potato Salad With Feta image

Make and share this Dilled Potato Salad With Feta recipe from Food.com.

Provided by Kizzikate

Categories     Potato

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small red potatoes, unpeeled
1/2 cup red wine vinegar
1/3 cup vegetable oil
3 tablespoons chopped fresh dill or 1 tablespoon dried dill
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, chopped
1 cucumber, peeled, halved, and sliced thinly
1/2 cup sliced green onion
4 ounces crumbled feta cheese

Steps:

  • Place potatoes in largge pot, add water to cover. Bring to a boil. Cover, reduce heat, and simmer 25-30 minutes until tender. Drain, cool, and cut into quarters.
  • Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
  • Stir in chopped bell pepper and green onions. Add cheese, toss to combine.
  • Cover and chill at least 2 hours.

Nutrition Facts : Calories 292.3, Fat 16.6, SaturatedFat 4.6, Cholesterol 17.8, Sodium 429.4, Carbohydrate 31, Fiber 4.2, Sugar 3.9, Protein 6.6

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL



Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories     dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh dill

Steps:

  • In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
  • Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
  • Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
  • Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

ROASTED GREEK POTATOES WITH FETA CHEESE



Roasted Greek Potatoes with Feta Cheese image

Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. -Arge Salvatori, Little Ferry, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

2/3 cup water
1/2 cup olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
3/4 cup crumbled feta cheese

Steps:

  • Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 308 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 405mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE



Herbed Greek Roasted Potatoes with Feta Cheese image

These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.

Provided by Cat Lady Cyndi

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

5 pounds potatoes, cut into wedges
6 cloves garlic, minced
¾ cup olive oil
1 cup water
¼ cup fresh lemon juice
sea salt to taste
ground black pepper to taste
1 ½ tablespoons dried oregano
1 teaspoon chopped fresh mint
1 (8 ounce) package crumbled feta cheese

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
  • Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
  • Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g

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